Julia (Harlow) Doolittle's Cinnamon Twists (from Karen Harrison)

 

1-1/2 cup warm water

2 T sugar

1 t. salt

1 egg

1 T yeast

4 C flour

1/2 C melted butter (melt in a flat container, like a pie plate)

Heat water in the microwave for 2 minutes.  Add water to sugar and salt.  Add 1 cup flour and mix.  Add egg, mix.  Add yeast, mix.

Slowly add the remaining flour until the dough pulls away from the side of the bowl.  It may not take all the flour or you may need a littl more.

Cover and allow the dough to rise for about 10 minutes.

Place dough on floured surface and roll out to the size of your pan.  Using a pizze cutter cut the dough vertically in thirds, then horizontally in 12-15 strips depending on the pan size.  

Dip each regment in the butter on both sides, twist and plac ein pan. To fir them all in the pieces are almost touching.

Sprinkle with cinnamon and sugar miture. Allow to rise for 30 miknutes, bake at 400 for 10-12 minutes.  Allow the twists to sit for 5 miknutes befroe frosting.

Frost with butter cream frosting.

Karen shared the story behind making them. I think they were living in Japan and she was supposed to make cinnamon rolls for Seminary. The morning a gal from the ward was going to pick the cinnamon rolls up, Karen had totally forgotten about making them. She realized it just a couple hours before the lady was to arrive. She was a mess and broke down in tears. Her daughter suggested she just make her breadsticks and frost them. She had just enough time and sent the iced breadsticks out the door without even trying them. She made them later and although they were pretty good, she tweaked the recipe a bit by adding a little more sugar and an egg. The new recipe was a quick substitute for regular cinnamon rolls.

Cast-Iron Skillet Chocolate Chip Cookie

 A cookbook recipe exclusively for All-Access members from  Cook It In Cast Iron (americas test kitchen)

 WHY THIS WORKS

A cookie in a skillet? We admit this Internet phenom made us skeptical. . . until we tried it. Unlike making a traditional batch of cookies, this treatment doesn't require scooping, baking, and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet. Plus, the hot bottom and tall sides of a well-seasoned cast-iron pan create a great crust on the cookie. And this treat can go straight from the oven to the table for a fun, hands-on dessert—or you can slice it and serve it like a tart for a more elegant presentation. What's not to like? We cut back on butter and chocolate chips from our usual cookie dough recipe to ensure that the skillet cookie remained crisp on the edges and baked through in the middle while staying perfectly chewy. We also increased the baking time to accommodate the giant size, but otherwise this recipe was simpler and faster than baking regular cookies.

INGREDIENTS

12 tablespoons 

¾ cup packed (5 1/4 ounces) 

½ cup (3 1/2 ounces) granulated sugar 

2 teaspoons 

1 teaspoon salt 

1 large egg plus 1 large yolk

1 ¾ cups (8 3/4 ounces) all-purpose flour 

½ teaspoon baking soda 

1 cup (6 ounces)